{"id":785,"date":"2007-01-26T21:18:00","date_gmt":"2007-01-26T21:18:00","guid":{"rendered":"http:\/\/blogs.pacasmayo.com\/jenny\/2007\/01\/26\/arroz-blanco\/"},"modified":"2013-11-21T16:21:06","modified_gmt":"2013-11-21T16:21:06","slug":"arroz-blanco","status":"publish","type":"post","link":"https:\/\/blogs.pacasmayo.com\/jenny\/es\/2007\/01\/26\/arroz-blanco\/","title":{"rendered":"Arroz blanco"},"content":{"rendered":"<p><\/p>\n<blockquote><p><strong><span style=\"font-family: Verdana;\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-5128 alignleft\" alt=\"\" src=\"http:\/\/blogs.pacasmayo.com\/jenny\/files\/2013\/11\/Arroz-blanco-300x225.jpg\" width=\"300\" height=\"225\" srcset=\"https:\/\/blogs.pacasmayo.com\/jenny\/files\/2013\/11\/Arroz-blanco-300x225.jpg 300w, https:\/\/blogs.pacasmayo.com\/jenny\/files\/2013\/11\/Arroz-blanco.jpg 512w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/>Nota:<\/span><\/strong> Es importante comprender que la preparaci\u00f3n del rico arroz blanco es un arte y no una ciencia y que, por lo tanto, no puede ser explicado en su totalidad.\u00a0 La gran variedad de tipos de arroz en el mercado requiere de algo de experimentaci\u00f3n para poder perfeccionar los resultados.\u00a0 El procedimiento ser\u00e1 afectado por el tipo de arroz, el tipo de olla y la cantidad exacta de calor que su estufa produzca.\u00a0 Con todas esas precauciones, aqu\u00ed va mi estilo personal de preparar el arroz blanco.<\/p><\/blockquote>\n<h2>Ingredientes:<\/h2>\n<ul>\n<li>Aceite<\/li>\n<li>1 cucharita de ajo molido<\/li>\n<li>1\/2 taza de arbejas (opcional)<\/li>\n<li>1\/2 taza de dientes de ma\u00edz (opcional)<\/li>\n<li>2 tazas de arroz<\/li>\n<li>2 tazas de agua<\/li>\n<li>1 pizca de sal<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<p>Cubre la mitad del fondo de la olla con aceite (unas dos cucharadas ser\u00e1 suficiente), agrega el ajo molido y pon a dorar en fuego alto.\u00a0 Esparce el ajo y mu\u00e9velo con cuchara de palo hasta que se dore, pero sin quemarse.\u00a0 Si vas a usar arbejas y ma\u00edz, este es el momento de agregarlos a la olla y mover por medio minuto. \u00a0Agrega el agua y la sal al gusto (yo pruebo el sabor del agua, pero ser\u00e1 aproximadamente una cucharadita).<\/p>\n<p>Agrega el arroz y espera que empiece a hervir, inmediatamente baja la hornilla a fuego lento. \u00a0Tapa la olla y deja reposar por 20 a 30 minutos.\u00a0 Cuando el arroz est\u00e9 suave ya est\u00e1 listo. Si sienten que la parte superior de arroz est\u00e1 seca, mu\u00e9vanla un poquito y t\u00e1penla otra vez por cinco minutos.<\/p>\n<p>Agregar agua es, casi siempre, una mala idea porque el arroz quedar\u00e1 \u00abmasocotudo\u00bb, s\u00f3lo hacerlo si la olla queda realmente seca y el arroz no est\u00e1 listo, la pr\u00f3xima vez necesitar\u00e1s un poco m\u00e1s de agua.\u00a0 Si todav\u00eda queda un poquito de agua en la olla, es preferible bajar un poquito el calor y esperar.<\/p>","protected":false},"excerpt":{"rendered":"<p>Nota: Es importante comprender que la preparaci\u00f3n del rico arroz blanco es un arte y no una ciencia y que, por lo tanto, no puede ser explicado en su totalidad.\u00a0 La gran variedad de tipos de arroz en el mercado requiere de algo de experimentaci\u00f3n para poder perfeccionar los resultados.\u00a0 El procedimiento ser\u00e1 afectado por [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":5128,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[1],"tags":[3],"class_list":["post-785","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized","tag-recetas"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - 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